Rosa Mexicano's Super Bowl of Guac: Make It for Game Day

Rosa Mexicano's Super Bowl of guac. Make it at home or order it for delivery.

Rosa Mexicano

The Super Bowl is this Sunday, February 2, and unless you plan to freeze your ass off in New Jersey, you've got two choices: Watch the big game at a restaurant or friend's place, or have a house party.

If you're hosting a party, there are certain items you absolutely cannot do without: red Solo cups, plenty of beer, chicken wings, and guacamole.

You can either make guacamole using Rosa Mexicano's recipe, or order the restaurant's creamy green dip to go.

The guac is available in several sizes, including a "super bowl" of guac that serves 20 people (and uses nearly a dozen avocados). The guac to-go comes with house-made tortillas and corn tortilla chips. Orders must be placed by Friday, January 31, for delivery on Super Bowl Sunday. The offer is available at both Brickell and South Beach Rosa Mexicano locations. Guac for five people costs $25, guac for ten is $50, guac for 15 is $75, and the super bowl of guac, which serves 20, is $100.

Guacamole en Molcajete

Courtesy of Rosa Mexicano

Serves four

Chile Paste

1 tbsp white onion, finely chopped

1 tbsp fresh cilantro, chopped

2 tsp jalapeño, or more to taste, finely chopped

1 tsp salt, or as needed

Guacamole

3 medium ripe but firm Hass avocados

3 tbsp plum tomato, diced

2 tbsp fresh cilantro, chopped

1 tbsp white onion, finely chopped

Salt (if necessary)

To make the chile paste, grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.

Gently fold the avocado into the paste, keeping the avocado in as large pieces as possible. Add the tomato, cilantro, and onion and fold in gently. Check and add salt if necessary. Serve immediately right from the molcajete or bowl with chips and tortillas.

Here's an easy way to get the avocado meat out of the shell:

Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them, and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your "non-knife" hand. Rest an avocado half cut side up in your palm and make three or four evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make four crosswise cuts the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.